Nobu brunch review

When we talk about spending your Friday afternoon in style, we clearly mean reserving a table at Nobu. Driving up to the valet here is already an experience, as you enter an exclusive piece of reclaimed land on the sea that beautifully holds what one might call an architectural marvel of sorts. Did we mention a couple of years’ worth of bragging rights? You’re dining at the world’s largest Nobu, after all.

The brunch is simple; four appetisers that come to your table, all-you-can-eat salads and sushi, one main course and one dessert. This might not sound like much, but we assure you that by the time you’re done with the main course, you will most likely experience a dazed state of stage-three food coma and will need special assistance to navigate your way out of the restaurant and into a taxi.

The appetisers that come to our table are delightful. We particularly like the yellowtail sashimi with jalapeno – it’s fresh and summery, drizzled with soya sauce and served with a double-pronged pick. The salad bar features a brilliant selection of everything we love. While this revamp isn't exactly a brand new brunch, we love that they've just introduced fresh Alaskan king crab instead of the earlier oysters. Try it with shiso salsa, made from Japanese mint leaves. Although the crispy rice cubes are not easy to bite into, they are pretty addictive when topped with the chili and garlic-flavoured shredded king crab. If there is space on your plate, grab some foie gras with apricot jam.

We are not too excited about all the similar-looking (and tasting) sushi varieties, but we love how faultless every piece is, taste and quality-wise. The beef sashimi is new too, and is extraordinarily good (we’re guilty of eating at least a couple of plates). They also have vegetarian rolls, but don’t expect a lot of variety.

We’ve tried almost every item so far and, suddenly, the thought of the main course starts to become painful. But we’re not giving up. Black cod and rock shrimp tempura it is. The black cod is marinated in a sweet sauce for 24 hours, and it is simply one of the best we’ve tried. It literally melts in our mouth, followed by an explosion of oriental flavours that make us want to up and leave immediately for a foodie trip to the Far East. The rock shrimp tempura is mixed with creamy and spicy flavours, and feels more like an appetiser (which is totally fine at this point). Needless to say, we are stuffed, but there is always room for dessert (you will now appreciate having to pick just one). The chocolate miniatures are delightful, but the cheesecake is a notch above.